Cheesecake

1. 1

   Make cracker crust by breaking up the crackers into crumbs in a bowl and stirring in the melted butter.

2. 2

   Press into the bottom of a 9 x 13-inch pan.

3. 3

   Dissolve the jello in the 1 cup of boiling water and add the lemon juice, allow it to jell but not to set, set aside.

4. 4

   Beat together the cream cheese, sugar and vanilla until smooth, add the evaporated milk and beat until really thick.

5. 5

   Then add the jello mixture to the milk and cheese mixture.

6. 6

   Pour into cracker crust and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.